Sea Bass Florentine

In a bowl we mixed a couple handfuls of baby spinach, a couple heaping tablespoons of Greek yogurt, a handful of fine shredded parmigiana Reggiano, a tablespoon of minced garlic, about a quarter of a diced orange bell pepper and a few tablespoons of minced sweet onion.

I did my best to fillet a beautiful sea bass provided by my friend Jim Goetz. I actually did come up with two decent fillets.

The first fillet went down in a glass baking dish lined with foil and coated with Moroccan olive oil. This was seasoned with Kevin’s Cajun Seasoning (low salt) and black pepper. Onto this went half the spinach/yogurt filling. Then the top fillet, and this was covered with the rest of the filling.

This baked in a pre-heated 370° oven for 35 minutes, and then the oven was shut off and we let it coast for about 10 minutes, watching an internal probe to about 145°.

While the fish rested for a few minutes we prepared a cauliflower mash, which would be the base.

We plated the fish in a wide bowl on top of the cauliflower, with wedges of toasted Naan, aided by a plate of olive oil and seasoning as a dipper.